Restaurants

Your Burger Just Got A Little Bao-Factor

By Zo Zhou - 17 Nov 2015

Bao Burger Sydney yum cha
Bao Burger Sydney yum cha
Bao Burger Sydney yum cha
Bao Burger Sydney yum cha
Bao Burger Sydney yum cha
Bao Burger Sydney yum cha
Bao Burger Sydney yum cha
Bao Burger Sydney yum cha
Bao Burger Sydney yum cha
Bao Burger Sydney yum cha


Everyone stay calm! There’s a new burger mash-up hitting Sydney and we all know how crazy y’all get about juicy beef and out-of-the-ordinary buns. 

As well as doing some of the classiest yum cha in Sydney, Pu’er has just released their black sesame bao burgers—a combination of so many things that get us excited on their own, that we’re not quite sure how to contain ourselves when they’re rolled into one delicious burger.

The super soft steamed bun is made exclusively by Pu’er, and has a pleasing nutty sweetness from the black sesame which you can actually see (ain’t no grey food colouring up in here!). It’s fluffy yet holds together well when you bite into it with gusto, making it awesome to eat as well as Instagram.

Nestled in between the black sesame buns is the Tajima 9+ wagyu pattie, seared to be a little crunchy on the outside but still remain juicy in the middle. The old English cheese adds another layer of salty umami, with the signature secret mayo adding extra interest. Some crunchy lettuce balances it all out perfectly, and also means you can totally subsist off this burger for the week and call it “nutritionally balanced”.

This mash-up magnificence will be available for lunch in four glorious variations, which makes it all the more perfect for a bao-gustation. Yes, that’s right. The wagyu bao-burger is only one of several new baos that Pu’er are releasing for the summer, so come hungry. Very hungry.

The fillings are a little more spesh compared to your usual burger. Think baos filled with spicy Korean fried chicken (free range), Szechuan tofu and haloumi, or cumin-spiced lamb with a herbed yogurt sauce. Even the sides are unique—the lotus root chips and chicken-salted tofu fries for example make for intriguing bao-fellows. 

The inspiration for the baos comes from owner Siev Gour’s multi-faceted upbringing. Having grown up in Australia with Chinese Cambodian parents, Siev and his family started Pu’er to make modern Asian food comforting and accessible, but elegant too. It’s why you’ll find wombok salad on the menu sitting next to black bean baos, and specialty teas from all around Asia. The dumplings and sauces are made in-house, and the recipes are now guarded family secrets. Even the coconut kaffir lime sorbet is a labour of love.

Cool off after with a tea cocktail at a breezy table outside for one of the best dim sum experiences in Sydney.


Editor's Note: This article is proudly sponsored by Pu'er and endorsed by The Urban List. Thank you for supporting the sponsors who make The Urban List possible. Click here for more information on our editorial policy. 

Image credit: Federica Portentoso

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